Sweet Potato Soup
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Published Sep 15, 2021, Updated Jan 06, 2025
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This vegan sweet potato soup combines sweet potatoes, fresh ginger, spices and coconut milk for a velvety smooth soup that is loaded with flavor. It’s so rich and creamy you won’t miss the dairy!
Soup season is here and I couldn’t be more excited — warm bowls of soup are not only comforting but they’re incredibly easy in terms of cooking and clean up. They’re the ultimate one-pot meal!
If you know me, you’ll know that sweet potato are one of my favorite vegetables to cook with and over the years I’ve found so many different ways to enjoy them — from sweet potato fries to sweet potato toast, sweet potato chips and sweet potato brownies, there’s really nothing this veggie can’t do.
So, in honor of sweet potato week on the blog, I wanted to share this delicious sweet potato soup recipe. It’s thick, rich and absolutely delicious on a chilly fall night.
Table of Contents
Why You’ll Love This Soup
- Creamy and cozy – This soup is silky smooth with just the right balance of savory spices and natural sweetness from the sweet potatoes. It’s pure comfort in a bowl.
- Nourishing – Made with simple, nutrient-packed ingredients like sweet potatoes, ginger, and coconut milk, it’s both healthy and satisfying.
- Simple and quick – Minimal chopping, one pot, and a quick simmer make this the kind of recipe you’ll want to whip up on repeat.
- Perfect for leftovers – It stores and reheats beautifully, so you can enjoy it all week long!
Here’s What You Need
- avocado oil – olive oil works as well, you’ll be sautéing the vegetables in this oil.
- onion and garlic – the main flavor components of this soup. I love the savory combination of onion and garlic!
- fresh ginger – use freshly grated ginger for the best flavor.
- sweet potatoes – the star of the show! Make sure you grab a sweet potato and not a yam at the grocery store – they look super similar but yams are starchier and less sweet than sweet potatoes.
- seasonings and spices – cayenne pepper (optional), dried oregano, paprika, sea salt and pepper.
- coconut milk – use full-fat canned coconut milk for the best consistency. Light coconut milk will result in a thinner soup.
- vegetable broth – the main liquid in this soup.
Variations
I love the simplicity of this soup with its warming spices and creamy coconut milk, but there’s plenty of room to make it your own. Here are a few ideas to mix things up:
- Curry it up: Craving something bold? Add a tablespoon of curry powder or turmeric for a cozy, spiced twist that’ll take this soup to another level.
- Keep it chunky: If you like a little texture, only blend half the soup and leave some sweet potato pieces intact.
- Veggie boost: Add other veggies like carrots, parsnips, spinach, or butternut squash to complement the sweet potatoes. This is a great way to clean out the fridge, too!
How to Make Sweet Potato Soup
This easy sweet potato soup comes together with wholesome ingredients and minimal effort. Just follow these steps, and you’ll have a cozy, flavorful bowl in no time!
Step 1: Start by heating the oil in a large pot or Dutch oven. Add the onion, garlic and fresh ginger and sauté until fragrant and soft. Stir frequently so the onion and garlic don’t burn.
Step 2: Add the chopped sweet potatoes, dried oregano, paprika, sea salt, black pepper and cayenne pepper, if using.
Step 3: Add the coconut milk and vegetable broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes or until the sweet potatoes are fork-tender.
Step 4: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can use a high-powered blender.
Brittany’s Tip
- Blend carefully: If you’re using a blender instead of an immersion blender, work in batches and be cautious with the hot liquid. Leave some room in the blender to avoid spills.
How to Serve Sweet Potato Soup
This sweet potato soup is delicious on its own, but pairing it with sides and toppings takes it to the next level. Here are some ideas:
- Bread and crackers – Serve with a warm slice of whole wheat honey brown bread, pumpkin cornbread muffins, or crunchy almond flour crackers for dipping.
- Salads – Pair with a fresh green salad like my spinach salad or, for more sweet potato goodness, serve alongside my roasted sweet potato salad.
- Protein boost – Top the soup with air fryer chickpeas or sprinkle on hemp hearts for added protein. If you’re looking for a heartier pairing, my maple turmeric chicken would be perfect.
- Toppings – To finish it off, drizzle with coconut milk, add a sprinkle of red pepper flakes, garnish with fresh parsley, or top it with crunchy sweet potato croutons! Your favorite store-bought brand works well too.
How to Serve Sweet Potato Soup
One of the best parts about soup is how well it can be stored! After allowing it to cool completely, store in an airtight container in the refrigerator for up to one week or freeze for up to three months.
Frequently Asked Questions
When shopping for sweet potatoes, look for firm, unwrinkled skins. I usually buy Beauregard, Jewel or Garnet sweet potatoes just because those varieties are typically available at my local grocery stores. That said, Beauregard sweet potatoes tend to be stringier so when given the option I go for Jewel or Garnet.
Fresh sweet potatoes are ideal for this recipe since they give the soup its creamy texture and fresh flavor. If you’re in a pinch, canned sweet potatoes might work, but the flavor and consistency could change a bit.
Reheat it gently on the stovetop over medium-low heat, stirring occasionally. If it’s too thick after storing, add a splash of water or broth to thin it out.
More Sweet Potato Recipes
- Baked Sweet Potatoes
- Sweet Potato Hummus
- Classic Sweet Potato Casserole
- Sweet Potato Curry
- Air Fryer Baked Sweet Potato
Popular Soup Recipes
Be sure to check out my full collection of soup recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Sweet Potato Soup
Ingredients
- 1 Tablespoon avocado oil or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 Tablespoon fresh ginger, finely chopped
- 2 large sweet potatoes, peeled and chopped (about 6 cups chopped)
- 1 teaspoon dried oregano
- ¼ teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- pinch cayenne pepper, optional
- 1 15 oz can coconut milk
- 1 32 oz container vegetable broth
- For topping: Drizzle of coconut milk, hemp hearts, red pepper flakes, fresh parsley, sprinkle of paprika and/or croutons.
Instructions
- Heat oil in a large pot over medium heat. Add onion, garlic and fresh ginger to the pot and sauté until fragrant and soft, about 7 minutes. Stir frequently so that onions and garlic don’t burn.
- Add chopped sweet potatoes, dried oregano, paprika, sea salt, ground pepper and cayenne pepper, if using.
- Add coconut milk and vegetable broth to the pot and bring mixture to a boil. Reduce heat to a simmer and cook for about 20 minutes or until sweet potatoes are tender.
- Use an immersion blender to blend soup until smooth. If you don't have an immersion blender you can use a blender. Just blend in batches, making sure to not fill your blender past the maximum fill line and be extra careful because the soup will be hot!
- Serve in a bowl with toppings of choice.
Video
Notes
- Storage: After allowing to cool completely, store in an airtight container in the refrigerator for up to one week or freeze for up to three months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
SO GOOD!! And so easy. A very pleasant heat and spice to it. I love that it uses basic ingredients and is a low cost recipe with huge flavor. I tore up baby spinach and sliced up cherry tomatoes to add to my bowl to serve. Also topped with hemp hearts. Definitely adding to the rotation.
WOO! I am so happy to hear that this recipe is a hit, Shelley! Thank you for your review & star rating, I really appreciate it!
I’ve made this numerous times and keep forgetting to come back and show some love and appreciate. Simple, easy, and tasty. My kind of dinner.
Woo! I’m so glad to hear that, Samantha! Thanks for coming back to leave a review, I really appreciate it!
This soup is so easy to make and absolutely delicious! Even my picky kids loved it. I made it twice in 2 days! I omitted the cayenne pepper but otherwise made it as directed and it will be in my regular rotation! Perfect for fall!
Ah yay!! Happy to hear this sweet potato soup was a hit, Amanda! Thanks so much for trying it out and for the review + star rating. It means so much to me!
So creamy and delicious! I loved this simple recipe made with simple ingredients. My 5yo son loved this soup and ate 3 bowls of it 👌👌 definitely will cook again soon💖
Yay!! So happy to hear this soup was a hit, Veronica! Thanks for the review + star rating. It means the world to me!
This soup was delicious! I topped it with crushed peanuts and roasted pumpkin seeds. A definite keeper. Thank you!
Yay!! Happy to hear this sweet potato soup was a hit, Lorraine! Thanks for the review. I really appreciate it!
Is there some else you can use in place of coconut milk?
Any thoughts on converting this to the slow cooker? Looks wonderful!
I haven’t tried it, but I would just saute the veggies as directed and dump your veggies, seasonings, potatoes and liquid into your slow cooker, cook for 3-4 hours on high or 6-7 hours on high until the potatoes are fork-tender, then blend as directed. 🙂 Let me know if you try it!!
This looks so yummy. I’d like to try it. I can’t have onion, garlic or ginger…..yes, its terrible, so which other spice could you recommend, having had the soup to go with the oregano, paprika and cayenne or does it need anything else? Thanks, Kathy